Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 slices bacon (can sub with 2 more Tbsp extra virgin olive oil); 1 Tbsp extra virgin olive oil; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 1 onion, chopped; 1 large garlic clove, minced; 1 teaspoons dried thyme; 0 teaspoons celery seed; 2 bay leaves; 340 grams tomato juice, strained tomatoes or crushed tomatoes; 397 grams clam broth or juice; 20 baby clams, juice reserved; 454 grams waxy potatoes, peeled and cut into 2-inch chunks; 12 A dozen or so live small clams, such as littlenecks or Manila clams; 1 serving Salt and black pepper to taste; 1 serving Tabasco or other hot sauce

Manhattan Clam Chowder is a gluten free, dairy free, and whole 30 hor d'oeuvre. This recipe serves 6. One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 144 calories. Several people really liked this American dish. A mixture of tabasco, thyme, celery seed, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, take a look at these similar recipes: Manhattan Clam Chowder, Manhattan Clam Chowder, and Manhattan Clam Chowder.

Instructions

Cook the bacon: Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and its fat rendered.

Ingredients you will need

Olive Oil

Bacon

Remove, chop and set aside.

Cook the carrots, celery, onion, then garlic: Increase the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

Add the garlic and cook for another minute. Return chopped bacon to the pot.

Ingredients you will need

Garlic

Bacon

Equipment you will use

Pot

Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.

Ingredients you will need

Tomato Juice

Potato

Broth

Clams

Herbs

Juice

Add clams: When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes.

Ingredients you will need

Potato

Clams

Equipment you will use

Pot

Add Tabasco, salt and black pepper to taste.

Ingredients you will need

Salt And Pepper

Tabasco Sauce

Place a clam in shell or two in each bowl for serving.

Equipment you will use

Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

2slices

bacon (can sub with 2 more Tbsp extra virgin olive oil)1Tbsp

extra virgin olive oil 2

carrots, peeled and sliced 2

celery stalks, chopped 1

onion, chopped 1large

garlic clove, minced 1teaspoons

dried thyme 0teaspoons

celery seed 2

bay leaves 340grams

tomato juice, strained tomatoes or crushed tomatoes 397grams

clam broth or juice 20

baby clams, juice reserved 454grams

waxy potatoes, peeled and cut into 2-inch chunks 12

A dozen or so live small clams, such as littlenecks or Manila clams 1serving

Salt and black pepper to taste 1serving

Tabasco or other hot sauce

Recommended wine: Chardonnay, Riesling, Sauvignon Blanc

Clam Chowder can be paired with Chardonnay, Riesling, and Sauvignon Blanc. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.